Pineapple and Mango Overnight Oats
Recipe
Make the most of your Scottish oats with this on-the-go recipe.
Serves: 2-4 people | Prep time: 30 minutes (plus overnight chilling for the oats | Cooking time: 15-30 minutes to make the compote
Scottish | Breakfast | Scottish Creations by Kirsten
Ingredients
For the Pineappple and Mango Compote:
- 220g Frozen mango
- 220g Frozen pineapple
- 50ml Lime juice, from juiced limes
- 20g Sugar
For the Main Recipe:
- 500g Prepared pineapple and mango compote
- 50g Scottish porridge oats
- 450g Mango yoghurt
- 15g Infused dried mango and lime
- 1 Granny Smith apple, grated
Method
- Sit frozen fruit at room temp for 15 mins or until it begins to thaw then cut in half.
- Place cut fruit into a saucepan and add lime juice, reduce down until soft.
- Add sugar and stir through until incorporated, allow compote to cool.
- Stir 50g oats into contents of yoghurt carton, leave overnight.
- Grate a granny smith apple (skin on for extra fibre) and stir through yoghurt/oat mixture.
- Add compote to bottom of clean jar, then oat mixture.
- Top with chopped dried mango.